Garden Vegetable Spaghetti



Garden Vegetable Spaghetti


Ingredients

1package (16 ounces) spaghetti
2tablespoons olive or vegetable oil
2medium carrots, sliced (¼ cup)
1medium onion, diced (½ cup)
2medium zucchini, cut into ½-inch slices (4 cups)
2garlic cloves, finely chopped
3medium tomatoes, cut into 1-inch pieces
½cup frozen green peas, thawed
1tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
½teaspoon salt
¼teaspoon pepper
cup grated Parmesan cheese

Directions


1 Cook and drain spaghetti as directed on package. 2 While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. 3 Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese. Serves 6 You can substitute one small eggplant (about 12 ounces), diced to equal 3 1/2 cups, for the zucchini. 1 Serving Calories420 ( Calories from Fat90 ), Total Fat10 g (Saturated Fat3 g, ), Cholesterol10 mg Sodium430 mg Total Carbohydrate70 g (Dietary Fiber5 g ), Protein17 g ; SOURCE: Betty Crocker